Enjoy this gluten-free pie crust that’s also vegan and dairy-free for your next pumpkin pie, apple pie, or other favorite dessert!

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If you are looking for a gluten and dairy-free pie crust for your favorite pies and desserts, look no further than this gluten-free vegan pie crust that couldn’t be easier!
I don’t know about you, but making pies has always been something that I looked to others to do for get togethers or holidays.
When I could eat gluten and dairy, I used to buy premade crusts or take the shortcut of making graham cracker crusts, because I am lazy at heart and baking is sometimes just too much effort for me.
Since being gluten and dairy-free, I usually forgo pie altogether, make raw desserts, or make “impossible” versions so I can stay away from attempting to bake a crust.
I have honestly taken every roundabout way to avoid learning to bake a gluten-free pie crust that’s also dairy-free.
This year, knowing that the holidays could look a little different and I can’t rely on others to show up with pies in hand, I decided it was time to finally figure out how to bake a pie crust once and for all.
I know that having this recipe in my back pocket will be super useful, and even as I’m dreaming up this pie crust, I’m imagining the ways I’ll (hopefully) be able to use it:
- Pumpkin pie for my gluten and dairy-free Thanksgiving
- Pecan pie
- Chocolate mousse pie
- Strawberry pie
- Apple pie
I’m on a mission to figure this out and I want to share with you the best pie crust I’ve come up with so far on my journey.
This recipe is the best gluten free pie crust I’ve made that was not only simple, but actually tastes good too. Without the all purpose flour, butter, and egg, the flavor isn’t exactly the same, but it still suits the recipes I’ve made with them and it’s pretty delicious!

One of the things I love most about this recipe is that it doesn’t call for too many ingredients, which is something that has always been daunting to me when I bake. It’s also made with ingredients that I always have stocked in my pantry and fridge.
For the best gluten-free pie crust, it only takes a few key things to get it right:
- Make sure you use cold vegan butter and cold water. Water that’s been sitting with a few ice cubes before you use it is best. This will help keep the gluten-free pie dough from crumbling and keep everything stuck together nicely.
- Don’t fuss with the dough too much in or out of the food processor, so it doesn’t warm up while you’re working with it.
How to Make a Pie Crust Vegan and Dairy-free
This recipe is made to be dairy-free and vegan. I was able to use vegan butter in place of butter, but you can also try this recipe with coconut oil or even vegetable shortening, like Crisco, if you wish.
I haven’t tried it with these two ingredients, but it should come together in the same way.

If you’re looking for a cheesecake that’s also dairy-free and requires no baking, you might want to check out my gluten-free cheesecake crust.
How to Make a Gluten-free Pie Crust
To make this gluten-free pie crust, all you need is a food processor. I decided to take the easy way here, as I mentioned before… I’m a little lazy when it comes to baking.
Prepare your pie plate
Get your 9-inch pie plate ready on your work surface. Spray with cooking oil spray. Set aside.

Start with gluten-free oats
Add the gluten-free oats to your food processor and process them up until they’re in a fine meal.

Add the other dry ingredients and vegan butter
Add the cornstarch, salt, and cold vegan butter to the food processor. Pulse the mixture a few times until the butter gets completely incorporated with the dry ingredients.
Add the maple syrup and cold water
Add the final two ingredients and pulse a few more times to incorporate into the pie dough. It’s okay if it’s a little sticky.

Prepare the parchment paper
Lay out two large pieces of parchment paper on your counter. Transfer the pie dough to one sheet of the parchment paper and cover with the second piece of paper.
The dough may be sticky, so you can press it into a ball before laying the second sheet of parchment over it.

Roll the dough
With a rolling pin, roll out the dough into a large circle. To fill a 9-inch pie plate, roll the dough out until it’s about 11 or 12 inches in diameter.
Remove one piece of parchment paper from the pie crust dough.

Transfer the pie dough to the pan
Place the crust, parchment paper side up, into the pan and try to center it is best as possible. Press the pie dough into the pan.
Carefully remove the second sheet of parchment paper from the pie crust dough. It’s okay if it doesn’t come out perfectly.
Use your fingers to fix any cracks or move dough from the edges to areas that need filling in. Press it along the pan so the crust is a flat surface. This dough is forgiving, so don’t worry if it doesn’t look perfect.

Bake your pie or pre-bake your pie crust for no-bake pies
If you plan to use this gluten-free pie crust for a pie with a baked filling, like pumpkin pie, you can add the filling now and bake the recipe as needed.
If you plan to use this pie for a no-bake or a short-baked pie, you’ll want to pre-bake your crust for 15 to 20 minutes at 350 degrees F. You’ll know it’s done when it’s lightly browned.
Click here for an alternative gluten-free graham cracker crust to use with this recipe.

You can fill your gluten-free pie crust with any filling you’d like. I made a pumpkin pie, but you can easily use this for apple pie, other fruit pies, or even with cold pies if you pre-bake the crust first. I hope you love how simple and easy this recipe is and use it over and over again like I have.

Gluten-free Pie Crust (Vegan, Dairy-free)

Enjoy this easy gluten-free pie crust that's also vegan and dairy-free as a base for your favorite pie recipes!
Ingredients
- 1 ⅓ cups gluten-free oats
- 1/4 cup cornstarch
- ¼ tsp salt
- ⅓ cup vegan butter, like Earth Balance
- 2 tbsp maple syrup
- 3 tbsp ice cold water
- Cooking spray
Instructions
- Get your 9-inch pie plate ready on your work surface. Spray with cooking oil spray.
- Add the gluten-free oats to your food processor and process them up until they're in a fine meal.
- Add the cornstarch, salt, and cold vegan butter to the food processor. Pulse the mixture a few times until the butter gets completely incorporated with the dry ingredients.
- Add the maple syrup and ice cold water and pulse a few more times to incorporate into the pie dough.
- Lay out two large pieces of parchment paper on your counter. Transfer the pie dough to one sheet of the parchment paper and cover with the second piece of paper. The dough may be sticky, so you can press it into a ball before laying the second sheet of parchment over it.
- With a rolling pin, roll out the dough into a large circle. To fill a 9-inch pie plate, roll the dough out until it's about 11 or 12 inches in diameter.
- Next, remove one piece of the parchment paper from the pie crust dough.
- Place the crust, parchment paper side up, into the pan and try to center it is best as possible. Press the pie dough into the pan. Carefully remove the second sheet of parchment paper from the pie crust dough. It's okay if it doesn't come out perfectly.
- Use your fingers to fix any cracks or move dough from the edges to areas that need filling in. Press it along the pan so the crust is a flat surface.
- If you plan to use this gluten-free pie crust for a pie with a baked filling, like pumpkin pie, you can add the filling now and bake the recipe as needed.
- If you plan to use this pie for a no-bake or a short-baked pie, you'll want to pre-bake your crust for 15 to 20 minutes at 350 degrees F. You'll know it's done when it's lightly browned.
Notes
- Make sure you use cold vegan butter and cold water. Water that's been sitting with a few ice cubes before you use it is best. This will help keep the gluten-free pie dough from crumbling and keep everything stuck together nicely.
- Don't fuss with the dough too much in or out of the food processor, so it doesn't warm up while you're working with it.
- If you plan to use this gluten-free pie crust for a pie with a baked filling, like pumpkin pie, you can add the filling now and bake the recipe as needed.
- If you plan to use this pie for a no-bake or a short-baked pie, you'll want to pre-bake your crust for 15 to 20 minutes at 350 degrees F. You'll know it's done when it's lightly browned.
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